Bring a medium pot with rice and 2 1/2 cups water to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner. Set aside.

While rice cooks, continue recipe.

Remove stem, seeds, and ribs, and cut bell peppers into 1/2" dice.

Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add 1/4 cup water, carrots, bell peppers, and 1/4 tsp. salt to hot pan. Stir to combine and bring to a simmer.

Once simmering, cover and cook until water is mostly evaporated and vegetables are tender, 3-5 minutes.

Uncover and stir often until vegetables are lightly browned, 2-4 minutes.

Transfer vegetables to a plate. Keep pan over medium-high heat; no need to wipe clean.

Pat chicken dry and season all over with 1/4 tsp. salt and 1/4 tsp. pepper.

Add 2 tsp. olive oil and chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

Add flour and stir until no dry flour remains.

Add 2 cups water, soy sauce, chicken base, and 1/4 tsp. salt to hot pan. Stir to combine and bring to a simmer.

Once simmering, stir occasionally until sauce has thickened, 3-5 minutes.

Stir in water chestnuts and cooked vegetables. Bring to a simmer.

Once simmering, remove from burner.

Plate dish as pictured on front of card, topping rice with chicken chop suey and garnishing with wonton strips. Bon appétit!